We’re happiest when we’re sharing our food, our culture, our vibes, with others. And we couldn’t do that without every one of our CAVA team members. It’s a fanaticism that can’t be faked – it’s a passion we just have to share.

So we’re hearing straight from our team about how they savor life – not just while they’re on the clock at your go-to CAVA location, but (perhaps even more importantly) while they’re off it.

Today we’re hearing from Alex, our support center accountant, who originally joined our team as an intern and grew into his full-time role:


How did you first start interning with CAVA?
I was looking for internships in the government originally — but I had been waiting on a few options for a while, so I was back to browsing Craigslist and decided to look at an accounting internship that I saw with CAVA. So that’s kind of where it all started.

Both of my parents work for the government, so they’ve always pushed me towards that route. But after I had already gotten my internship here [at CAVA], one of those roles called me back for an interview (like nine months later). I remember walking into that office and seeing all of the identical cubicles, and I immediately thought, “Yeah, I don’t think that’s for me.”

How did you get into accounting?
I had no idea what I wanted to do. It was more about job security than anything. But then I had a couple of great professors at University of Maryland who really showed me the way. They showed me that it’s not all crunching numbers all the time.

Cava Grill Employee Spotlight Alex Sweet

What thoughts were running through your head when your team offered you the full-time job?
I couldn’t believe it. It worked out perfectly, because I had just gotten an offer from another internship I was considering taking over the summer — I figured my internship with CAVA was coming to an end. Both of them lined up right after each other and it was the best decision I could possibly have made coming on board with CAVA.

What’s the most rewarding part of your job?
I really appreciate being able to see my influence in helping to move CAVA forward — seeing how much we as a team have accomplished and what we have planned for the future. Knowing that I’m a part of that is a great feeling. 

Cava Grill Employee Spotlight Alex Sweet

What’s your history with food?
I didn’t really start to appreciate food until I lived in Baltimore. There are a lot of Mom-and-Pop-style shops in that city and you can just kind of walk around and pick a place and you know you’re not going to break the bank.

Also, now that I’m on the business side of things, I like the fast pace — you might be scrambling to keep up but you’ll never be bored. 

So what’s your signature dish?
I like just searching the Internet and seeing what I can find. I don’t really have a go-to. Though I am a big fan of grilled chicken. And I also like using a Crockpot, because I can just leave it there for a couple hours and be good to go. I like to make barbecue chicken sandwiches with my Crockpot. It’s a recipe I found online and it’s so simple, affordable, and tastes great. 

Have you ever had any really awful cooking failures?
The first time I used my stovetop in DC, I didn’t really realize how flammable paper towels could be… so I’ll just say that didn’t go well. It didn’t set off the fire alarm, but it definitely smoked the whole place up. And then there was another time I was trying to make bacon, and I didn’t know that the grease, if it’s on a flat pan, would just fall out onto the bottom, so that smoked up the house again. After that, I started just sticking to the Crockpot or the microwave…

What’s the weirdest thing you’ve ever eaten?
I do remember one time when I was on a cruise with my family and one of my friends from middle school, and I tried escargot. I ended up loving it. At first, my mom told me what it was, and I spit it out — but then I was like, “Well it wasn’t that bad,” and I tried it again.

Cava Grill Employee Spotlight Alex Sweet

What do you like to do outside of work?
Lately I’ve been exploring the city a lot. I grew up not too far from DC, but there are still a lot of museums and historical spots that, even though they’ve always been so close, I haven’t really visited. And then there are always the great brunch spots in DC on Saturdays and Sundays.

What’s something that not very many people would know about you?
I guess a lot of people don’t know that I really like to read. I definitely judge books by their covers. I’ll browse through bookshelves and grab anything that kind of piques my interest, a bit of both fiction and nonfiction. 

What’s your go-to workout?
I love to run. It clears my head. Even on days when I don’t feel like going to the gym, I always make sure I get my running in. I like living in DC, because when it’s nice out, you can just run out to the coffee shop or get some errands done and still get that exercise in.

Cava Grill Employee Spotlight Alex Sweet

What’s your go-to CAVA order?
I always do the bowl, with Crazy Feta, pita crisps, lamb meatballs, and a bunch of other stuff. I don’t have a go-to sauce yet, so I just mix and match it all. Everything tastes great together, but I’m still kind of figuring out my favorites.